Cut the eggplant into large bite-size pieces, cut each of the "shishi togarashi" in half, and remove seeds. Chop the carrots and cucumber finely, and
cut the pork into 2-3 cm pieces.

Chop the "dobozuke" coarsely and cover in water, add a little salt to take out the liquid and set aside.

Grease a skillet lightly with sesame oil, add (2), the minced gingeroot and
green onion and stir fry. Add the vegetables from (1) and cook a little. Add the pork and stir fry, season with (a) and cook again quickly.
* Add a little potato starch to the liquid from (3) for a tasty sauce.